I recently joined the team at Seasons of La Jolla magazine as a freelance contributor. James Tully and Matthew Lyons publish the quarterly glossy. My first piece appears in the Winter 2014 edition entitled “Seven Caves in the Cliffs” and uncovers the history of La Jolla’s famous sea caves. What I enjoyed most about writing the piece was talking with historian and author Carol Olten of the La Jolla Historical Society–and of course–doing my research on site at the beach.
I spoke with visual artist Tara Knight about what robots are doing in Japan, across cultural and digital divides, specifically Hatsune Miku. She is Japan’s most popular teen vocaloid character. Knight recently toured the U.S., including appearances on late night television, talking about her interactive documentary of Hatsune Miku called “Mikumentary“. Knight breaks with the traditional notion of artist and audience as separate from art.
Knight’s work with Hatsune Miku challenges the notion that adolescence is a life stage we outgrow. Miku reveals that digital technology, when applied to art and culture, allows even the most socially fixed among us can regain access to many possible identities through creative expression. Her work also challenges what it means to be an artist.
For more details about how a robot can write and perform songs, read this account published by The Atlantic magazine.
Academic writing is usually a mess of jargon that confuses and excludes readers. As I progress through my Master of Science Education program at UC San Diego, I attempt to write my academic papers with the same clarity as my freelance magazine articles.
Do I pull it off?
You be the judge. Here is the link to the paper:
Fresh, raw ‘ahi tossed with sesame oil, toasted macadamia nuts, chili pepper and green onion—a pretty typical ingredient list for poke. But the inspiration—and the winning ingredient—was a simple squeeze of lime. The acid made the flavors of the dish really pop, earning chef James Harris from Orange County the top award at last year’s I Love Poke festival in San Diego. The festival returns this year to a sell out crowd savoring only sustainably-harvested fish….more in Hana Hou!